Monica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.
Beef Stock - How to Coarsely Chop a Carrot
Whole food chef and food educator Monica Corrado demonstrates how to coarsely chop a carrot for nutrient rich beef stock.
Hi this is Monica Corrado with Simply Being Well, and were going to prepare carrots for our beef stock. So, Ive got some beautiful carrots here. These carrots actually still have the tops on them, which is lovely. You can get them at the farmers market; you can get them at your local grocery. I am using all organic ingredients for this beef stock.
So the first thing were going to do is cut off the tops as close to the top as we can, and then what were going to do is scrub our carrots. Now notice I am not peeling my carrots - and the reason I am not peeling my carrots is because of the amount of nutrients in the skin of the carrot. So were just going to wash them very well. You can use a vegetable brush for this; you can use your hands for this. Some people like to use veggie wash for this, but I always say, if you get some good quality organic carrots or carrots from a farmer you know and you know how he grows, then youll have really wonderful carrots for your stock. Were using three carrots for the beef stock.
So, we have our cutting board here and we have our knife, a good sharp knife, it feels good in your hand - and all were going to do is chop these coarsely. Now, I am going to take off these small roots -- you dont really have to, but here we go. Just coarse, chop -- notice that I am rocking -- first of all I am keeping my fingers down on the carrot so that we dont cut our fingers when we cut our carrots and I am also keeping the head of the knife down on the board and then just rocking through the carrots - and now we have three carrots that are coarsely chopped for the beef stock. Were going to put them with the onion which is the first member of the trinity.